Dumpling Wrappers Potstickers & Pan-Fried Buns

Prepare the white flour and salt.

Prepare all the seasonings.

Add a small amount of salt to the flour, then add water little by little and mix until the dough reaches the lumpy state shown in the picture.

Knead into a soft dough that does not stick to your hands, wrap it with plastic wrap, and let it rest until smooth.

Prepare the pre-ground meat, corn kernels, and an appropriate amount of carrots and green onions.

Cut the carrot into thick slices as shown in the picture.

Then cut it into strands of the thickness shown in the picture.

Then cut into small pieces.

Bring the water in the pot to a boil, add the diced carrots and blanch for two to three minutes, until the water turns light yellow.

Add the corn kernels and blanch for two minutes, then you can take them all into cold water.

Add the corn and carrot cubes with the water drained into the minced meat, and add all the required seasonings.

Just mix it evenly and it's done.

Place the rested dough on a cloth, add a small amount of flour, and knead it into the state shown in the picture.

First, divide the large dough into three or four portions, take one piece and knead it into a long strip, then cut it into small pieces as shown in the picture.

Flatten the dough and roll it into dumpling wrappers, then put in the filling.

For potstickers, pinch only the middle and leave the sides open, as shown in the picture, and wrap all the potstickers in order.

You can also wrap the dumpling skins into small buns as shown in the picture.

The potstickers and small buns are all wrapped.

Heat a non-stick pan over medium-low heat, then add the potstickers and small buns.

When there is a sizzling sound, gently move the potstickers with a spatula. Once they no longer stick to the pan, pour in cold water up to two-thirds of the height of the buns, cover with a lid, and pan-fry over medium heat.

In about a few minutes, the water will be almost gone, and the potstickers and pan-fried buns will be cooked.

The potstickers are ridiculously juicy and fragrant.

The pan-fried buns have a soft bottom that is golden and crispy.

Once the bottom is golden and crispy, you can take it out of the pan and plate it.